Description
Golden, zesty Greek Lemon Potatoes are the perfect comforting side dish. Crispy on the outside, tender on the inside, and bursting with aromatic lemon and herbs. Ideal for any meal.
Ingredients
6 medium-sized Yukon Gold potatoes, peeled and cut into 1-inch cubes
2 tablespoons olive oil
1 lemon, zested and juiced
4 garlic cloves, minced
2 tablespoons finely chopped fresh oregano
2 tablespoons finely chopped fresh parsley
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground cinnamon (optional, for warmth)
2 tablespoons vegan butter or olive oil
Instructions
Preheat oven to 400°F (200°C)
In a large bowl, add potato cubes, olive oil, lemon zest, lemon juice, garlic, oregano, parsley, salt, and pepper. Mix well to combine
Spread the potatoes in a single layer on a baking sheet lined with parchment paper
Bake for 45-50 minutes, flipping halfway through, until golden brown and crispy
During the last 10 minutes of baking, spoon the vegan butter or additional olive oil over the potatoes for extra richness
Let rest for 5 minutes before serving
Notes
For extra crispiness, do not overcrowd the baking sheet
Use red potatoes if Yukon Golds are unavailable
Add a sprinkle of dried thyme or basil if fresh herbs are not available
Can be served warm or at room temperature as a side
- Prep Time: 15
- Cook Time: 55
- Category: Dinner
- Method: Baking
- Cuisine: Greek